Low Carb Raspberry and Lemon Cups

These Low Carb Raspberry and Lemon Cups are a great treat and they are not only delicious, they are very beautiful! You could almost think of them as a type of fat bomb as well. Keto, Low carb, Paleo, Vegan

Ingredients (makes 6 servings)

Raspberry Layer:

1 cup freeze-dried raspberries

1/2 cup coconut butter

1 tbsp virgin coconut oil (melted)

1/4 cup + 1 tbsp coconut milk

1 tbsp confectioners Swerve or powdered Erythritol

1 tsp unsweetened vanilla extract

Lemon Layer:

2 tbsp fresh lemon juice

1 tsp fresh lemon zest (optional)

1/2 cup coconut butter

1 tbsp confectioners Swerve or powdered Erythritol

Instructions

Combine the raspberry layer ingredients in a food processor and blend until smooth.

In a small bowl stir together the lemon layer ingredients.

Divide the lemon mixture between 6 muffin cups, top with raspberry mixture pressing down to combine the two. (freeze for 1 hour).

Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days. Enjoy in this recipe!